Directions:
- Preheat the oven to 350
- Coat 24 muffin cups with cooking oil spray or line with cupcake liners.
- Whisk together the soy flour, ground flaxseed, baking soda, baking powder, salt, and cinnamon in a large bowl.
- In a separate bowl, mix the eggs, oil, and sugar substitute for 30 seconds, until the sugar substitute is dissolved. Stir in the shredded zucchini.
- Stir the egg mixture into the flour mixture. Stir in the sour cream and then the walnuts, if using. Pour the batter into the prepared muffin pan, filling the cups three-quarters full. If all 24 cups will not be used, fill the empty cups with a few tablespoons of water.
- Bake for 23 to 25 minutes, or until crowned and light browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.41 Kcal (1015 kJ) | ||
| Calories from fat | 172.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.19g | 30% | |
|---|---|---|---|
| Cholesterol | 36.76mg | 12% | |
| Sodium | 243.29mg | 10% | |
| Potassium | 481.51mg | 10% | |
| Total Carbs | 9.51g | 3% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 11.28g | 23% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.8mg | 10% | |
| Calcium | 108.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 404.27 Kcal (1693 kJ) | ||
| Calories from fat | 288.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32g | 30% | |
|---|---|---|---|
| Cholesterol | 61.31mg | 12% | |
| Sodium | 405.75mg | 10% | |
| Potassium | 803.03mg | 10% | |
| Total Carbs | 15.86g | 3% | |
| Sugars | 3.45g | 8% | |
| Dietary Fiber | 5.66g | 14% | |
| Protein | 18.8g | 23% | |
| Vitamin C | 1mg | 1% | |
| Iron | 3mg | 10% | |
| Calcium | 181.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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